BRAZILIAN SHRIMP BOBO ★★★★☆ 483 Reviews


★★★★☆ 483 Reviews

SHRIMP BOBO
 (Recipe from 🇧🇷 Brazil)

 Ingredients

 Cassava purée:
 For the pure

1
 garlic cloves, minced or crushed
2
 small onion, chopped
 one
 red paprika, chopped into small pieces
 4
 small, seedless and skinless tomatoes
 3
 olive oil spoons
 two
 lbs of cassava, peeled and cut into pieces or grated
 one
 can (13.5 oz) unsweetened coconut milk
 13.5
 oz of water (about 1 2/3 cups)
 Salt and pepper to taste

 Shrimp stir fry:
 To fry the shrimp

 1
 olive oil spoons
2
 garlic cloves, minced or crushed
3
 small onion, cut into thin pieces
 4
 small tomatoes, skinless and seeded
 two
 lbs fresh shrimp, peeled
 1/2
 cup cilantro, chopped
 6.75
 oz (half a can) of unsweetened coconut milk
 Hot sauce, salt and pepper to taste
 Chopped parsley to decorate, if desired

                      Instructions

1
 For the cassava puree: In the blender, blend the two cloves of garlic, onion, paprika and tomatoes for 2 minutes.
2
 In a pan over medium heat place the olive oil;  Add the smoothie mixture and the cassava pieces, stirring constantly.
3
 Add coconut milk and water;  Cook over low heat until the yucca softens.  When the yucca is soft, crush it with a fork until it has the consistency of mash.  It is seasoned with salt and pepper to taste.
4
 For the sautéed shrimp: In a pan over medium heat place the olive oil.  Add the two chopped garlic, onion, shrimp and tomatoes.  When the shrimp have taken color, add the chopped cilantro and mix.
5
 Then add the cassava puree, half a can of coconut milk and tabasco to taste.  Adjust the salt and pepper.
6
 Finally, place the chopped parsley to decorate.



























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